The „Rural Guesthouse Meier" in Hilzhofen near Neumarkt in der Oberpfalz was awarded the „Green Star" for sustainability by the „Guide Michelin". Chef Michael Meier presents you an autumnal recipe with regional ingredients
Shoulder of lamb with autumnal vegetable salad
When he has meat on the menu, Michael Meier from the „Rural Guesthouse Meier" in Hilzhofen knows exactly where each individual animal comes from and uses it entirely whenever possible. Vegetables, fruit, lettuce and herbs come from his own garden, which he planted with his wife Claudia more than 20 years ago.
That's why he is an absolute specialist for seasonal dishes and has amazed and convinced us with his side dish creation. Instead of greenhouse tomatoes or cucumbers, he transforms whatever vegetables are available in Bavaria into a crunchy salad with just a little extra effort. And every bite is a very special taste experience!
Ingredients for 4 people
Shoulder of lamb
- 1.2 kg Juradistl shoulder of pasture lamb (boneless)
- 2 sprigs each of thyme and rosemary
- 1–2 bay leaves
- 1 clove of garlic, finely chopped
- 2 tbsp rapeseed oil
- Alpine salt and freshly ground pepper or lemon pepper
- 1 sheet of baking paper and kitchen string
Salad dressing
- 3 tbsp olive oil
- 5 tbsp vegetable stock
- 5 tbsp. balsamic vinegar
- 5 tbsp Juradistl-cloudy apple juice
- 1 tbsp. pine nuts, roasted
Vegetable salad
- 1 kg seasonal vegetables, e.g. carrots, parsnips, pumpkin, brussels sprouts, beetroot, parsley root
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- Fresh garden herbs, e.g. parsley, sorrel, chervil, basil, coriander
- Rapeseed oil for frying
- Alpine salt and pepper
Step 1
For the lamb shoulder, rub the meat with salt and pepper. Heat the rapeseed oil in a pan and sear the lamb shoulder on all sides.
Step 2
Then place on a prepared piece of baking paper moistened with a little water and fold in together with the herbs and garlic, tying the ends with kitchen twine like candy.
Place the packet on an oven tray. Cook on the middle shelf at 180 degrees for 1.5 to 2 hours.
Do not wash out the pan, but set aside for later.
Step 3
For the salad, chop the cleaned vegetables and keep them sorted ready.
Step 4
For the salad dressing, finely puree all the ingredients in a blitz chopper or with a hand blender and set aside.
Step 5
Add some more rapeseed oil to the pan set aside and heat again. Sauté the vegetables gradually according to their degree of hardness, reduce the temperature and cook everything until al dente. Then remove from the heat, leave to cool slightly and mix with the salad dressing.
Step 6
Remove the cooked meat from the oven, unwrap it and place it back in the switched-off but still warm oven for a few minutes. Collect the meat juices in the process.
Step 7
To serve, first place the vegetables on the plates. Portion the meat and place on the vegetable salad. Serve with the reduced gravy and the freshly chopped herbs.
Enjoy your meal!
